This homemade chimichurri sauce is bursting with bold flavor, zesty flavor with just the right amount of heat. Packed with fresh herbs like parsley and cilantro, garlic, olive oil, vinegar, and spices, it’s the perfect accompaniment for grilled steak, chicken, lamb or fish. Plus, It comes together in under 10 minutes!
WHAT IS CHIMICHURRI?
Originating from Argentina and Uruguay, chimichurri is a fresh herb sauce traditionally served with grilled meats. The sauce is traditionally made with fresh herbs, garlic, olive oil, vinegar and spices. This version features both parsley and cilantro, as well as a red chili pepper for a touch of heat and extra depth of flavor.
Pair this chimichurri sauce with our Cast-Iron Seared Lamb Chops for your next gathering for an impressive yet simple dinner.
Pro Tip: Always use fresh herbs for the best flavor and texture!
WHY YOU’LL LOVE THIS RECIPE
- Bold, Fresh Flavor: Packed with fresh herbs, garlic, and spices.
- Quick & Easy: Comes together in 10 minutes!
- Versatile: Use as a dipping sauce or marinade.
- Customizable: adapt to use the herbs you have on hand.
INGREDIENTS
Here’s what you’ll need to make the best chimichurri sauce at home:
- Extra virgin olive oil: The base of the sauce, it brings everything together and adds great rich flavor.
- Red wine vinegar: To add brightness and tangy flavor to the sauce.
- Fresh Parsley and Cilantro: I finally chop it by hand instead of the food processor to give the sauce more texture.
- Shallot: For subtle onion flavor and crunch.
- Garlic: Essential for that classic chimichurri flavor, only fresh garlic will do!
- Red chili pepper: Adds some subtle heat.
- Dried oregano: Adds an additional herb flavor.
- Cumin: For that irresistible warm and earthy flavor.
- Salt and pepper: To taste.
HOW TO MAKE CHIMICHURRI SAUCE
- Mix the Base: In a medium mixing bowl, whisk together the olive oil, vinegar, garlic, dried oregano, cumin, salt and pepper.
- Add the Herbs: Stir in the parsley, cilantro, shallot and red chili pepper.
- Serve and Enjoy!
ALTERNATIVE ADD-INS AND VARIATIONS
- Herbs: Use the herbs you have on hand. Omit the cilantro and use all parsley, or add fresh oregano or chives.
- Heat: Swap in red pepper flakes instead of the fresh red chili pepper. Add more to your liking.
- Spice: Add smoked paprika for a smokey flavored chimichurri.
HOW TO USE CHIMICHURRI SAUCE
- Marinade: Cover meat with this marinade, then refrigerate for 30 mins or up to 8 hours.
- Sauce: Drizzle over grilled steak, chicken, lamb or fish.
- Dip: Dunk your favorite vegetables or crusty sourdough bread.
STORAGE TIPS
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in an ice cube tray for single servings. Thaw and stir before serving.
MORE RECIPES TO ENJOY:
If you make this Chimichurri Recipe, I’d love to hear how it turned out! Please share your thoughts in the comment section below.
Chimichurri Sauce Recipe
Ingredients
- ½ cup Parsley, finely chopped
- ¼ cup Cilantro, finely chopped
- ¼ cup Shallot, finely diced
- 3 cloves Garlic, minced
- 1 tbsp Red chili pepper, diced
- ½ cup Extra virgin olive oil
- ¼ cup Red wine vinegar
- 1 tsp Oregano, dried
- ½ tsp Cumin
- ½ tsp Salt
- ¼ tsp Black pepper, freshly ground
Instructions
- Mix the Base: In a medium mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, minced fresh garlic, dried oregano, cumin, salt and pepper.
- Add the Herbs: Finely chop the parsley and oregano. Finely dice the shallot and and red chili pepper. Add to the olive oil base and stir to combine.
- Serve and Enjoy!
Notes
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- Refrigerator: Store leftovers in an airtight container for up to 3 days.
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- Freezer: Freeze in an ice cube tray for single servings. Thaw in refrigerator and stir before serving.
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